The thing is with chicken is that it's a very tricky meat. For a variety of reasons, most of the chicken that you buy at the grocery store needs to be fully cooked. The problem then is that you have a very small butter zone between when it's fully cooked and when it dries out, particularly with the less fatty white meat. And it's hard to get it there without cooking it sous vide or other weird cooking techniques. That said, chicken that's both fully cooked, but also not dry is really a great treat. I just have trouble pulling it off usually.
Luz, you probably do a good job of sticking to chickens raised in a far more sanitary environment, and if I had to guess this probably significantly cuts down on the dangers of undercooked chicken (though I doubt it eliminates them), probably the most dangerous of the common meats. Some day I think I have to start going that route, but the factory farmed stuff is so damn cheap and I may already be to far gone in my habit of overcooking chicken. We'll see. This is a subject I may read further up on.
With stuff like the above or with chicken parmigiana, you have enough of the other stuff that even if the chicken is a little dry, the cheeses and sauces keep it tasty. The parmigiana variety starts to add the calories pretty quick, which means you can't have too much else with it. But the cordon-bleu allows you a bit more calorie leeway when it comes to side-dishes
All of this is a roundabout way of stating that I'm really starting to enjoy my cooking, and that making my meals for myself has been an _immense_ help in my diet. As a matter of fact, it is probably the number one tool I have in my calorie control arsenal. I am not a master chef, but I'm starting to get a little more ambitious. It helps a lot to have the right tools for the recipes. Nothing extravagant or expensive, just the right pans for the right tasks.
